Black Sesame Pudding

I love Black Sesame, it has this roasted and bitter flavour that works so well with a bit of sweetness. Maybe it’s because I feel like I can eat just a bit more. I have made quite a few black sesame dishes but still finding myself thinking what else can I make with it. I found this recipe from La Fuji Mama which came out really well!

1. Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.

2. Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.

3. Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.

4. Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.

5. In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.

6. Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.

7. Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.

8. Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.

9. While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.

10. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.

Black Sesame Pudding

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Roasted Black Sesame seeds are amazing and in a creamy pudding, it's the perfect combination.

Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.

Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.

Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.

Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.

In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.

Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.

Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.

Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.

While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.

After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.

Recipe Notes

You can use black sesame powder instead of black sesame seeds but I find the flavour to be a bit lighter.

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